Make this yummy chili in under 30 minutes from stove to table. Its hearty, satisfying, loaded with dietary fiber, and good for you.
| Quick and Easy Black Bean Chili | |
| Serves 6-8 | |
| For all ingredients, please consider using those that are grown organically. | |
| 1 | onion, chopped |
| 2 teaspoons | olive oil |
| 1 | orange or red pepper, chopped |
| 1 | yellow pepper, chopped |
| 2 teaspoons | dried oregano |
| 2 tablespoons | chili powder |
| 1 1/2 teaspoon | ground cumin |
| 1 teaspoon | ground coriander |
| 1 4 ounce can | diced green chilis |
| 1 15 ounce can | chopped tomatoes |
| 4 15 ounce cans | black beans including the liquid (use a brand such as Eden organic with no salt added) |
| sea salt | |
| freshly ground black pepper | |
| Serve with fresh avocado chunks, fresh cilantro leaves, corn kernels, chopped red onion, or cashew sour cream. | |
| Heat the olive oil in a large sauce pan or dutch oven over medium heat. Add the onions and a sprinkling of salt, and saute for about 5-10 minutes until they become translucent. | |
| Add the peppers and continue to saute for an additional 5 minutes. Add the oregano, chili powder, cumin, and coriander and stir to incorporate into the vegetables. Allow to cook for a minute or two. | |
| Add the canned chilis, tomatoes, and beans to the vegetables. Bring the mixture to a simmer and reduce the heat. Cook for about 15-20 minutes until the flavors comibine and the chili thickens. | |
| Season to taste with sea salt and freshly ground black pepper. | |
| Serve with any accompaniments that sound good to you or as an addition to something like tacos or tamales. | |
